- Joined
- Jun 28, 2012
- Messages
- 1,107
- Reaction score
- 203
How did the chicken rack work? I'm debating on getting a ceramic green egg one.
-
ODT Gun Show & Swap Meet - May 4, 2024! - Click here for info
My beer can chicken
- Thread starter Lazarus
- Start date
How did the chicken rack work? I'm debating on getting a ceramic green egg one.
It worked great as far as I can tell but I dont have much experience with beer can chicken. I dont know which one you're looking at getting but I like the Steven Raichler one because it has the tray to catch the fat/juice and it comes with the canister so you dont have to use an actual can of beer, you could put whatever you want in there in addition to pieces of onion or fruit.
Maybe I've been doing it wrong, but I've never found beer butt chicken to be that different from spatchcocked chicken, which always has come out tender and juicy on my Bubba Keg.
Sent from my XT1254 using Tapatalk
The hopper on mine wouldn't hold no where near 20lbs. Plus another problem, the pellets tend to cling to the sides and I have to push them to the center in the hopper. It ain't a rec tec. It requires attention about once an hour. I ain't missing much of a football game.
My RecTec holds 40# in the hopper and have never had a feed or jam issue. Now that I figured out crispy wings, wife wants them more often. Might have to look into beer can rack as they are addicting to cook on.
Yea RecTec I know has a 40# and I think Yoders do too. My smoker is small so the hopper is only 18# but thats good enough to where even if I have to do a 18+ hour smoke I only have to top it off once. I will say that I know what
InTune
is talking about when he says he has to push down the pellets. Mine creates a little well and I occassionally will go in and push them down towards the auger. I've never let it run to the point where the auger isnt pushing pellets but theres some in the hopper but I can see perhaps it being an issue.How do you get the crispy skin?
A little baking power and salt on the skins from Leatherhead's suggestion. Cook at 250 for 30 minutes and them 450 for 45-50 minutes. Done it twice now and wife is like don't buy those expensive (from restaurant) wings covered in oil from me any more. Somewhat healthy and have a good flavor.
Crispy skin? Rule is the same as fried ones. put them on a screen rack and don't cover them up or else they will sweat
Very nice! Yum yum. Those bones and carcass from beer can chicken or smoked turkey make the best stocks/ bone broths too.That light smoke flavor..oooeee
